Distinguished cocktail writer Dale DeGroff says Coca-Cola followed American soldiers to Cuba during the Spanish-American War of 1898, and—soldiers being soldiers—fortifying Coke with ubiquitous Cuban rum was only natural. “Cuba libre! (Free Cuba!)” was the rallying cry of Cubans (and probably some hammered U.S. soldiers) keen on overthrowing Spanish colonial rule. Technically, it’s the spritz of lime that distinguishes a Cuba Libre from a regular old Rum and Coke.

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In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.

In this week's episode of CHOW Happy Hour, Martin Cate of Smuggler's Cove in San Francisco makes the Pampanito, a rum cocktail made from sugarcane molasses and lemon juice. He reveals how his travels in Jamaica inspired the drink, but the name evolved back home in San Francisco.